Moroccan Chickpea and Aubergine Stew Recipe

Being healthy when it’s still cold means something warm and comforting,as well as nutritious can tick all the boxes. Our Moroccan Chickpea and Aubergine Stew recipe is a perfect midweek warmer packed with flavour to get you back into the cooking groove.

Preparation: 10 mins

Cooking: 35 mins

Ingredients

1 tbsp olive oil

1 large onion, diced

1 clove garlic, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 large aubergine, cut into chunks

1 x 400g can chickpeas, drained and rinsed

1 x 400g can chopped tomatoes

½ tsp ground cinnamon

1 tsp harissa paste

Pinch of salt

100g couscous

Method

1. Heat the oil in a large pan and gently fry the onion and garlic for 5 minutes until softened but not browned.
2. Stir in the cumin and coriander, cook for a few minutes, then add the aubergine, chickpeas, tomatoes, cinnamon, harissa paste, salt and 250ml of water.
3. Bring the stew to the boil, then lower the heat and simmer, half-covered, for about 30 minutes until the vegetables are tender and the mixture has thickened.
4. While the stew is cooking, prepare the couscous by placing it in a bowl and covering it with 150ml of boiling water. Cover the bowl with a plate or lid and leave the couscous to stand for 5 minutes, until tender.
5. Fluff the couscous with a fork, then evenly divide it between two plates. Top the couscous with stew and serve.

Energy: 566 kcals Protein: 25.2g Carbohydrate: 89.4g Of which sugars: 16.2g Fat: 12.7g Of which saturates: 1.3g Fibre: 20.8g Salt: 1.3g

Serves 2